Cake is so overrated. There. We’ve said it. Why have a cake cake when you could have a COOKIE cake?! Bake some giant cookies (whatever flavour you like), sandwich them with buttercream or rich chocolate ganache. Perfect for weddings on a budget, or any party really, this chocolate chip cookie cake is super distinctive and bound to amaze. We’ve gone for a mini version here – the number of desserts walking through our office is too much – but you can increase the recipe to make a tiered extravaganza.
Choc Chip Cookie Cake
Serving: one tall 6-inch cake.
240g unsalted butter
80g caster sugar
120g brown sugar
2 tsp vanilla extract
300g plain flour
¾ tsp salt
¾ tsp baking powder
250g chocolate chips
300g unsalted butter
300g icing sugar mixture
1 tsp vanilla extract
Sprinkles, for decorating
- Preheat oven to 180C Line 4 baking trays with baking paper.
- Cream butter, sugars and vanilla until light and fluffy, using either a stand mixer or hand-held beaters.
- Add eggs and beat on medium speed until combined.
- In a separate bowl, combine flour, salt and baking powder.
- Add dry mix to the butter mixture and combine on low speed until all flour has disappeared. You will need to scrape down the sides of the bowl.
- Add chocolate chips and mix until just combined.
- Divide the dough into 8 portions (each weighing approximately 170g). Roll each portion into a ball and flatten into a thick disk.
- Place 2 disks on each baking tray about 6cm apart (they will spread).
- Bake for 10-15 minutes, or until golden brown. Allow to cool completely.
- To make the buttercream: Cream together butter, sugar and vanilla. If using a stand mixer, use the whisk attachment for super fluffy buttercream. Add colour and mix until fully combined.
- To assemble, place one cookie on a serving plate. Using a round tip, pipe dots covering the entire layer. Repeat with remaining layers.
- On the top, pipe a border of buttercream dots. Decorate with sprinkles. Serve.